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W257605

Sigma-Aldrich

Hexyl propionate

≥97%, FG

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About This Item

Linear Formula:
C2H5CO2(CH2)5CH3
CAS Number:
2445-76-3
Molecular Weight:
158.24
FEMA Number:
2576
EC Number:
219-495-1
Council of Europe no.:
420
MDL number:
MFCD00085197
UNSPSC Code:
12164502
PubChem Substance ID:
24901167
Flavis number:
9.139
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Halal
Kosher

Agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 172.515

Assay

≥97%

refractive index

n20/D 1.413 (lit.)

bp

73-74 °C/10 mmHg (lit.)

density

0.871 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

green; musty; fruity; pear

storage temp.

2-8°C

SMILES string

CCCCCCOC(=O)CC

InChI

1S/C9H18O2/c1-3-5-6-7-8-11-9(10)4-2/h3-8H2,1-2H3

InChI key

GOKKOFHHJFGZHW-UHFFFAOYSA-N

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Related Categories

Biochem/physiol Actions

Taste at 10 ppm

Storage Class Code

10 - Combustible liquids

WGK

WGK 2

Flash Point(F)

149.0 °F - closed cup

Flash Point(C)

65 °C - closed cup

Certificates of Analysis (COA)

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Organoleptic Characteristics of Flavor Materials
Mosciano, G.
Perfumer & Flavorist, 28, 77-77 (2003)
Rachel S Leisso et al.
Physiologia plantarum, 153(2), 204-220 (2014-06-20)
'Soggy breakdown' (SB) is an internal flesh disorder of 'Honeycrisp' apple (Malus × domestica Borkh.) fruit that occurs during low temperature storage. The disorder is a chilling injury (CI) in which visible symptoms typically appear after several weeks of storage

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